I don't care how organized we are, the Holidays are a time when most of us are running around like chickens with our heads cut off!
Now if you're anything like me, you'll take any help you can get to keep the troops loaded and complacent while waiting on the feast ahead. No matter how much wine and beer is guzzled down, eventually folks will always meander back to the table looking for small bites.
Have I got just the thing for you!
These little guacamole delights are absolutely wonderful and are just the thing as a go-between munchie so much so that even the young ones love em'.
Now there is no shame in admitting - I go right for those frozen filo cups sitting in the freezer section for this one. Hey, between all the other cooking we have to get done, I say let's take the help where it's offered!
Gather a ripe avocado, a small can of pineapple rings, fresh chives, red onion, fresh cilantro leaves, red pepper, lemon juice & we're nearly there. I also have some lump crab meat in the refrigerator so I'm going to throw it in - though you don't have to if you are a vegetarian or it's not at hand.
You can also use simple salad shrimp as a substitute.
Preheat the oven to 350 deg F
To begin, gather & prepare the ingredients -
1 packet filo cups, 1/4 cup crab meat, 2 canned pineapple rings, lemon juice, red onion, ripe avocado & red pepper.
Red onion - peel & finely chop
Canned pineapple rings - Finely chop
Red pepper - Cut off top, remove membranes & finely chop
Cilantro - Wash, discard stems & chop leaves
Ripe avocado - Peel & finely chop. Discard seed.
Crab meat - Remove the crab meat from the shell and set aside.
Chives - Finely chop 4 chives stalks & set aside
Combine all the above ingredients in a bowl. Add salt & lemon juice and stir with a spoon. Taste & adjust seasonings. Set aside in the refrigerator to chill.
Just before serving, remove the filo cups from their packaging. Place on a baking stone. Heat the cups for 4 minutes till crispy brown.
Allow to cool for a few minutes till warm not hot. With a teaspoon scoop the guacamole into the filo cups.
Cook's Note - I would do this on the baking stone before placing on the serving platter because you may have spills which will be easier to clean up.
Sprinkle each cup with 3-4 little bits of finely chopped chives.
Arrange on the serving platter. Serve immediately.
The crispy filo cups is a nice contrast with the smooth texture of the guacamole. The pineapple punctuates the other pungent & savory flavors very nicely. This is an easy to make & refreshingly light appetizer that is perfect for any occasion!
Recipe for
FILO CUPS WITH CRAB & PINEAPPLE GUACAMOLE
Preparation time - 10 minutes
Cooking time - 4 minutes
Serves 4
Double or triple the recipe as required
Shopping list:
1 packet mini filo cup (about 15)
1/4 cup cooked crab meat or salad shrimp (optional)
1 ripe avocado
2 canned pineapple rings
1/2 tsp lemon juice
1 wedge red onion (to get 1/4 cup finely chopped red onion)
1 wedge red pepper (to get 1/8 cup finely chopped red pepper)
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup chopped cilantro
4-5 sprigs fresh chives
Preparation -
Red onion - peel & finely chop
Canned pineapple rings - Finely chop
Red pepper - Cut off top, remove membranes & finely chop
Cilantro - Wash, discard stems & chop leaves
Ripe avocado - Peel & finely chop. Discard seed.
Crab meat - Remove the crab meat from the shell and set aside.
Chives - Finely chop 4 chives stalks & set aside
Combine all the above ingredients in a bowl. Add salt & lemon juice and stir with a spoon. Taste & adjust seasonings. Set aside in the refrigerator to chill.
Cooking method-
Preheat the oven to 350 deg F
Just before serving, remove the filo cups from their packaging. Place on a baking stone. Heat the cups for 4 minutes till crispy brown.
Allow to cool for a few minutes till warm not hot. With a teaspoon scoop the guacamole into the filo cups.
Sprinkle each cup with 3-4 little bits of finely chopped chives.
Arrange on the serving platter. Serve immediately.
Enjoy!
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